Revised Snickerdoodle Cake w/Cinnamon BC

This cake is delicious. It is reminiscent of my favorite cookie-the snickerdoodle. While it is not exactly like the snickerdoodle it is very close. Delicious with cinnamon buttercream!

Revised Snickerdoodle Cake w/Cinnamon BC

Ingredients

Cake:

1 box white cake mix

1 c whole milk

1/2 c (1 stick) butter, melted

3 large eggs

1 t vanilla extract

2 t ground cinnamon

Cinnamon Buttercream:

1 stick butter, room temperature

3 3/4 c powdered sugar, sifted

3-4 T milk

1 t vanilla

1 t cinnamon

Instructions

Preheat oven to 350 and prepare 2 8″ or 9″ pans.

With an electric mixer, combine cake mix, milk, melted butter, eggs, vanilla, and cinnamon. Once combined, scrape down sides of bowl and increase to medium speed to for 2-3 minutes or until well combined. Divide between prepared pans.

Bake approx. 27-30 min. Cakes will be golden brown and spring back when gently pressed.

Cool in pans on a wire rack for 10 min. then remove from pans and cool completely.

When cool fill and ice with cinnamon buttercream.

To make cinnamon buttercream:

Beat butter with an electric mixer until fluffy. Add cinnamon, vanilla, and 3 T of milk, and slowly add powdered sugar. After all powdered sugar is added, increase speed to medium and beat until light and fluffy. Add additional milk as necessary to get desired consistency.

You probably don’t want to know!

Comments

I made this as soon as I saw it, too! Snickerdoodle cookies are BY FAR my fave cookie - how could I resist?! I made mini-cuppies and gave them to my guinea pigs (a.k.a. former employer!) and they loved them! Of course, I saved a few for myself as well and they were DELICIOUS!!! I only wish I would've kept more!!!!

I would love to try this cake but what is the reason for the milk being WHOLE milk? I am lactose intolerant to anything more than skim and wondering if I use skim milk, if it will turn out? Any help is appreciated.

I didn't make the cake but will try it next time. I just needed a recipe for cinnamon bc and this one was amazing. The first batch I made exactly as written the second batch instead of milk I used a pumpkin spice cream I had on hand and it was even more yummy. Will certainly make this again.

Wow. These were a huge hit at my HS reunion barbeque! I made about 14 different cupcake/icing/filling combinations and the Snickerdoodles were among the faves! So many compliments. Big hit in our house!

This is fantastic! I made this as cupcakes and could not resist the smell of them. Had to eat one before they cooled. I normally don't like warm cake, but this was soooo good. The icing is awesome too. This recipe is definitely a keeper and will now be a flavor I offer when I make a cake for someone.

This cake is delicious. It is reminiscent of my favorite cookie-the snickerdoodle. While it is not exactly like the snickerdoodle it is very close. Delicious with cinnamon buttercream!

Revised Snickerdoodle Cake w/Cinnamon BC

Ingredients

Cake:

1 box white cake mix

1 c whole milk

1/2 c (1 stick) butter, melted

3 large eggs

1 t vanilla extract

2 t ground cinnamon

Cinnamon Buttercream:

1 stick butter, room temperature

3 3/4 c powdered sugar, sifted

3-4 T milk

1 t vanilla

1 t cinnamon

Instructions

Preheat oven to 350 and prepare 2 8″ or 9″ pans.

With an electric mixer, combine cake mix, milk, melted butter, eggs, vanilla, and cinnamon. Once combined, scrape down sides of bowl and increase to medium speed to for 2-3 minutes or until well combined. Divide between prepared pans.

Bake approx. 27-30 min. Cakes will be golden brown and spring back when gently pressed.

Cool in pans on a wire rack for 10 min. then remove from pans and cool completely.

When cool fill and ice with cinnamon buttercream.

To make cinnamon buttercream:

Beat butter with an electric mixer until fluffy. Add cinnamon, vanilla, and 3 T of milk, and slowly add powdered sugar. After all powdered sugar is added, increase speed to medium and beat until light and fluffy. Add additional milk as necessary to get desired consistency.